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Risotto Cakes

I will start off by saying that I cannot take full responsibility for these. My roommate actually made them with the leftover risotto we had made from Sunday night. So, I’ll take partial responsibility in that I contributed effort to the original risotto. 🙂 But no matter, they were really good so I thought I’d share!

The risotto itself was delish – especially if you are a mushroom lover and a lover of all things cheesey and creamy, both of which I am. I neglected to get out the camera on Sunday night, but the recipe we followed was from Cooking Light. We pretty much followed it exactly, with the exception of the fact that we used dried herbs rather than fresh as the grocery store was all out. (The recipe is below.)

For the risotto cakes, there wasn’t anything too scientific – just a dredge in egg whites, some flour and panko, and a quick sear for a couple minutes on either side. YUM.

To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.